A fun Q&A with some of the state’s up-and-coming chefs as well as culinary superstars.

Photography by Janet Warlick

TIM MORTON

Chef of RH Catering and Cache Restaurant

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Hometown: Little Rock.

Are you a formally trained chef or an on-the-job-trained cook? Both. I worked in kitchens growing up, and I went to culinary school in Atlanta.

Where were you trained? With my grandmother Olivia Brady, who catered from her home, and my aunt Evette Brady, who worked with Continental Cuisine, Inc. So, I got to work in all of their restaurants growing up, which includes Alouette’s, Graffiti’s, 1620 and Purple Cow.

How many years have you worked in the food industry? 30.

What or who inspired you to become a chef/cook? My aunt Evette Brady.

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What was the first item or meal you prepared? Cornbread for my grandmother’s dressing.

What is your favorite meal to prepare? Dinner for my kids.

What is your favorite meal? Sweetbreads.

What is your favorite meal to eat out? Barbecue from Sim’s BBQ.

What is your favorite junk food? Honey buns.

What is your favorite type of cuisine? French.

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What is your favorite utensil, gadget or piece of equipment? A spoon to taste what I’m cooking.

Where do you find new recipes? From old cookbooks and the team of cooks with whom I work.

For whom would you most like to prepare a meal? Paul Bocuse (considered by many as the “ambassador of modern French cuisine).

Music or silence? Music.

Salty or sweet? A combination of both.

Bake or nah? Bake.

Beer, wine or cocktail? Wine, because it complements food, and like food, it’s always evolving.

Do you cook at home? Yes. It reminds me of my grandmother and everything she taught me about cooking from your heart.

What food or meal do you wish you’d invented? Sauce Escoffier, a sauce made from hollandaise and named for the great chef Auguste Escoffier. We served it at Alouette’s.

What food trends do you like or hate the most? I like the molecular parts of cooking.


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